How to Cook Everything

by Mark Bittman

ISBN-10: 0764578650
ISBN-13: 9780764578656
Region: USA
Publisher: Wiley
Publication Date: October, 2008
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Recipesort icon Page Rating
Creamy Baked Noodles with Eggplant and Cheese 536
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Creamy Hominy 496
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Crêpes, Sweet or Savory 817
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Crisp Cod or Other Fish Steaks with Orange Sauce 604
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Crisp Panfried Potatoes (Home Fries) 341
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Crisp Sautéed Leeks 312
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Crisp Sesame Fish Fillets 607
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Crisp Vegetable Pancake, Korean Style 376
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Crisp-Braised Duck Legs with Aromatic Vegetables 709
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Crisp-Cooked Sunchokes 357
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Crispy-Skin Salmon, Grilled or Broiled, with Gingery Greens 583
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Crown Roast of Pork 756
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Crudités 90
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Crunchy Nut Chutney 38
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Curried Coconut Eggplant with Potatoes 296
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Curried Rice Noodles with Pork or Chicken and Shrimp 556
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Curried Stir-Fried Potatoes 344
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Dandelion Greens with Double Garlic 316
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Dashi 160
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Dashi Dipping Sauce 56
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Deep-Fried Fish with Twice-Fried Ginger, Garlic, or Shallots 595
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Deep-Fried Seafood 568
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Deep-Fried Tofu 446
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Deviled or Stuffed Eggs 84
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Double-Coconut Sautéed Chicken Breasts 681
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Dry-Pan Eggplant 294
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Duck Confit 708
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Edamame in their Shells 83
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Edamame with Stock or Soy Sauce 424
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Edamame with Tomatoes and Cilantro 425
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Eggplant Parmesan 297
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Eggplant Slices with Garlic and Parsley 297
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Eggs Benedict, Unleashed 799
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Escarole Braised in Olive Oil 300
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Everyday Buttermilk Waffles 815
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Everyday Pancakes 811
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Everyday Scrambled Eggs 792
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Fajitas 174
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Falafel 439
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Fast Avocado Soup 153
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Fast French Bread or Rolls 856
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Fast Tomato Sauce, with or without Pasta 502
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Fast “Roasted” Duck, Chinese Style 707
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Fattoush 222
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Fava Bean and Mint Salad with Pecorino 217
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Fennel and Orange Salad 208
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Fennel Baked in Stock 300
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Fish and Beans 587
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Fish Baked in Foil 571
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Fish Fritters 634
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Fish Sandwich with Chili-Lime Mayo 169
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Fish Steamed over Summer Vegetables 587
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Fish Stew with Sauerkraut 636
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Fish Stock 159
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Fish Tacos, Four Ways 163
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Five-Minute Drizzle Sauce 22
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Five-Spice Powder 68
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Flageolets, French Style 430
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Flaky Piecrust 928
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Flash-Cooked Kale or Collards with Lemon Juice 308
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Flavored Cream Cheese Spread 91
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Flavored Oil 26
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Forty-Five-Minute Roast Chicken 695
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Forty-Minute Cassoulet 786
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Four Ways to Cook Bacon 766
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Four-Grain Pilaf 497
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Fragrant Curry Powder 67
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Free-Form Fruit Tart 884
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French Fries 346
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French Toast 794
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Fresh Bread Crumbs 876
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Fresh Cheese, the Easy Way 824
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Fresh Egg Pasta 540
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Fresh Eggless Pasta 541
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Fresh Favas with Croutons 426
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Fresh Sea Snails with Garlic Butter 631
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Fresh Strawberry Tart with Pastry Cream 939
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Fresh Tomatillo Salsa 33
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Fresh Tomato or Fruit Salsa 23
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Fried Chicken Made Easy 665
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Fried Chile-Spiced Clam Salad 225
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Fried Eggs 791
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Fried Okra 320
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Fried Rice Balls 111
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Fried Rice with Shrimp and Pork 468
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Fried Tortilla Chips 97
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Fried Wontons or Egg Rolls 102
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Frozen Berry Soufflé 959
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Fruit Sauce, Two Ways 924
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Fruit-and-Nut or Vegetable-and-Nut Bread 843
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Gabrielle’s Lemon Squares 904
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Garam Masala 67
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Garlic Braised in Olive Oil 303
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Garlic Fideo Soup 141
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Garlicky Lime-Cooked Fish 608
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Garlicky Pork Burger 764
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Gazpacho, Fast and Simple 154
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Gefilte Fish 119
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Gelée, Many Ways 957
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Gert’s Pepper, Onion, and Sausage Sandwich 169
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Ginger-Scallion Sauce 39
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Glass Noodles with Vegetables and Meat 557
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Glazed Chestnuts 287
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Golden Layer Cake 907
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Gougères 99
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Graham Cracker Crust 930
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Grainy Mustard 44
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Granita 966
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Granola 821
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Gravlax 585
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Green Papaya Salad 213
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Greens with Fruit, Cheese, and Nuts 203
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Grilled Beef Salad with Mint 223
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Grilled Cheese, Simple and Complex 166
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Grilled Clams, Mussels, or Oysters 619
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Grilled Fish Fillets or Steaks 564
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Grilled Leeks Vinaigrette 311
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Grilled Marinated Swordfish, Tuna, or Other Fish Steaks 603
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Grilled Octopus 627
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Grilled or Broiled Boneless Chicken 641
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Grilled or Broiled Boneless Chicken Escabeche 669
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Grilled or Broiled Butterflied Leg of Lamb 771
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Grilled or Broiled Chicken Kebabs 669
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Grilled or Broiled Chicken with Provençal Flavors 660
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Grilled or Broiled Chicken, Japanese Style 662
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Grilled or Broiled Cornish Hens with Vinegar 704
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Grilled or Broiled Eggplant 294
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Grilled or Broiled Fish Skewers, Basted with Herbs 603
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Grilled or Broiled Lamb Chops 768
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Grilled or Broiled Lamb Ribs 778
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Grilled or Broiled Mushroom and Bacon Skewers 113
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Grilled or Broiled Mushrooms 315
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Grilled or Broiled Pork Chops 747
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Grilled or Broiled Pork Kebabs with Lemongrass 751
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Grilled or Broiled Pork Tenderloin with Mustard Curry 752
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Grilled or Broiled Potatoes 342
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Grilled or Broiled Radicchio with Balsamic Glaze 299
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Grilled or Broiled Scallops with Basil Stuffing 600
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Grilled or Broiled Soft-Shell Crab or Lobster 614
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Grilled or Broiled Split Chicken 693
0
Grilled or Broiled Squab, Vietnamese Style 710
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Grilled or Broiled Tofu 445
0
Grilled or Broiled Tomatoes with Basil 362
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Grilled or Broiled Veal Chops 780
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Grilled or Roasted Eggplant Dip 95
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Grilled Pineapple and Onion Salsa 50
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Grilled Quail, Tuscan Style 712
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Grilled Scallions 327
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Grilled Vegetables 249
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Grilled Watermelon Steak 397
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Grilled, Pan-Grilled, or Broiled Steak, Many Ways 717
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Grilled, Smoky Whole Chicken 689
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Grits 821
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Grits Gratin with Arugula and Garlic 490
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Grouper or other Thick White Fillets in Yellow Curry 592
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Guacamole 94
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Halibut Steaks with Creamy Saffron Sauce 605
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Hanoi Noodle Soup 143
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Hard-Boiled Egg 791
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Herb-Roasted Chicken Cutlets 672
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Herbed Fresh Pasta 542
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Herbed Goat Cheese 91
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Hollandaise Sauce 59
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Homemade Breakfast (or Other) Sausage 762
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Homemade Horseradish 36
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Homemade Ketchup 51
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Homemade Mayonnaise 41
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Hoppin’ John 436
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Hot and Sour Shrimp Soup 144
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Hot and Sour Soup 151
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Hot Curry Powder 66
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How to Grill Vegetables 250
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Huevos Rancheros 800
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Hummus 93
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Hunter’s Stew 787
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Ideas for Broiling or Grilling Fruit 380
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Indian-Style Split Pea Fritters 100
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Indian-Style Tomato Sauce 53
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Italian Sausage with Peppers and Onions 763
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Jerk Seasoning 68
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Jim Lahey’s No-Work Bread 833
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Jook 139
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Just-Tender Boiled or Steamed Vegetables 239
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Kasha with Golden Brown Onions 491
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Key Lime Pie 936
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Kimchi 230
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Kosher Pickles, the Right Way 230
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Lamb and Bulgur Patties 499
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Lamb Couscous 775
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Lamb Curry 775
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Lamb Shanks with Lentils 777
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Lamb Shanks with Tomatoes and Olives 776
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Lamb Stewed with Mushrooms 773
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Layered Vegetable Torte 375
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Leeks Braised in Oil or Butter 311
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Lemon Cheesecake with Sour Cream Topping 916
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Lemon Meringue Pie 935
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Lemon Mousse 952
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Lemon, Orange, or Grand Marnier Soufflé 959
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Lentil Soup, Seven Ways 138
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Lentils and Potatoes with Curry 145
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Lentils and Rice with Caramelized Onions 437
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Lentils, Six Ways 431
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Lettuce Cups and Wraps 108
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Light and Fluffy Pancakes 812
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Lightning-Quick Fish Soup 143
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Linguine with Clams 527
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Linguine with Garlic and Oil 504
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Linguine with Raw Tomato Sauce 514
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Linguine with Slow-Cooked Onions 519
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Lobster Bisque 146
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Macaroni with Prosciutto, Tomatoes, and Whole Garlic Cloves 514
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Mackerel Fillets Simmered in Soy Sauce 623
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Manchurian-Style Cauliflower 281
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Marinated and Grilled or Broiled Flank Steak 729
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Marinated Celery and Carrots, Chinese Style 85
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Marinated Mackerel 623
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Marinated Mozzarella 83
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Marinated Olives 82
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Marinated Vegetables 86
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Mary Willoughby’s Broiled Peaches 399
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Mashed Cauliflower with Cheese 281
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Mashed Potatoes 339
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Mashed Sweet Potato Gratin 359
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Meat Loaf 723
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Meat Sauce, Bolognese Style 531
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Meat Tortellini 547
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Meatballs, Three Ways 114
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Medium-Boiled Egg 791
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Mexican Wedding Cookies 896
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Millet-Cauliflower Mash 493
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Miso Carrot Sauce with Ginger 40
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Mixed Fruit Salad 191
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Mixed Seafood and Rice, Japanese Style 635
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Mixed Spicy Vegetables, Thai Style 374
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Mixed Vegetables with Peanut Sauce 212
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Mixed Veggie Sandwich with Tahini Dressing 168
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Mock Ceviche 118
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More ideas for Vegetable Gratins 248
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More Ideas for Vegetable Purées 244
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Muffins, Infinite Ways 832
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Multifruit Soup 966
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Mushroom-Barley Soup 139
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Mushroom-Egg Spread 96
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Mussel and Potato Salad 228
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Mussels over Linguine, Portuguese Style 529
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My Favorite Bread Stuffing 698
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My Favorite Burger 721
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My Mom’s Pan-Cooked Peppers and Onions 331
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Naan 873
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Publishers Information

About How to Cook Everything

Publisher Web Link: http://www.wiley.com/

Today’s Favorite Kitchen Companion - Revised and Better Than Ever

Mark Bittman’s award-winning How to Cook Everything has helped countless home cooks discover the rewards of simple cooking. Now the ultimate cookbook has been revised and expanded (almost half the material is new), making it absolutely indispensable for anyone who cooks—or wants to. With Bittman’s straightforward instructions and advice, you’ll make crowd-pleasing food using fresh, natural ingredients; simple techniques; and basic equipment. Even better, you’ll discover how to relax and enjoy yourself in the kitchen as you prepare delicious meals for every occasion. (http://www.wiley.com/)

Author Information

About Mark Bittman

Author Web Link: http://www.markbittman.com/

I’m not a chef, and I never have been. And though I’ve cooked with some of the best-known chefs in the world, I’ve never had formal training, and I’ve never worked in a restaurant. None of which has gotten in the way of my mission to get people cooking simply, comfortably, and well.

I’ve been an avid home cook since 1968, a journalist for nearly as long (longer if you count my high school yearbook!) and a professional food writer since 1980. In 1987 I became the senior writer (later editor) ofCook’s (the predecessor of Cook’s Illustrated), and in 1990 I began writing for The New York Times. Within the next few years I’d writtenHow to Cook Everything and begun to write my weekly column, “The Minimalist.”

Since then the books have come steadily, and How to Cook Everythinghas been completely revised for its tenth birthday. The companion volume, How to Cook Everything Vegetarian (inspired by my realization that the world will inevitably move in the lessmeatarian direction, and why not?), led me to write the just-published (and happily well-received) Food Matters, a look at the links among eating too much meat, obesity, global warming, and other nasty features of modern life. (It has good recipes, too.)

I’m not only in print: We’ve been making weekly videos of “The Minimalist” for a few years now, you can catch me on the Today Show every couple of weeks, and I hosted a public television series based onHow to Cook Everything and another of my bigger books, The Best Recipes in the World. This past year I traveled to Spain with a couple of well-known cronies and taped Spain: On the Road Again, another series for public television.

What’s next? Take a look at my schedule, and feel free to drop me a note. You can also check out a recent article about what I’m up to from theNew York Observer. (www.markbittman.com)

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